Cajun Shrimp Stew
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
51
Spice
52
Sweetness
50
Sourness
37
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Vegetable Oil1 cup
All-Purpose Flour1 medium
Onion (chopped)3 cup
Water1 tsp
Salt1 tsp
CayenneDirections:
1
Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a metal or wooden spatula, then cook over moderate heat, scraping back and forth constantly, until roux is the color of light milk chocolate, 10 to 12 minutes
2
Add onion, celery, and bell pepper and cook, scraping back and forth occasionally, until bell pepper is softened, about 8 minutes
3
Stir in clam juice, water, salt, and cayenne and simmer, stirring occasionally, until liquid is thickened, 8 to 10 minutes
4
Stir in shrimp and simmer, stirring occasionally, until shrimp is just cooked through, 3 to 4 minutes
5
Stir in scallion greens and salt to taste
6
Stir together oil and flour in a 10-inch heavy skillet (preferably cast-iron) with a metal or wooden spatula, then cook over moderate heat, scraping back and forth constantly, until roux is the color of light milk chocolate, 10 to 12 minutes
7
Add onion, celery, and bell pepper and cook, scraping back and forth occasionally, until bell pepper is softened, about 8 minutes
8
Stir in clam juice, water, salt, and cayenne and simmer, stirring occasionally, until liquid is thickened, 8 to 10 minutes
9
Stir in shrimp and simmer, stirring occasionally, until shrimp is just cooked through, 3 to 4 minutes
10
Stir in scallion greens and salt to taste